CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Dairy, Eggs |
Italian |
Main dish, Low-cal, Meats |
9 |
Servings |
INGREDIENTS
3/4 |
lb |
Ground round |
|
|
Vegetable cooking spray |
1 |
c |
Chopped onion |
3 |
|
Garlic cloves, minced |
1/4 |
c |
Chopped fresh parsley, divid |
1 |
cn |
Whole tomatoes (28 oz. can) undrained and chopped |
1 |
cn |
Italian-style stewed tomatoes (14 1/2 oz. can) undrained and chopped |
1 |
cn |
Tomato sauce-no salt added (8 oz. can) |
1 |
cn |
Tomato paste (6 oz can) |
2 |
ts |
Dried oregano |
1 |
ts |
Dried basil |
1/4 |
ts |
Pepper |
2 |
c |
Nonfat cottage cheese |
1/2 |
c |
Parmesan cheese (1 oz.0 finely grated –fresh |
1 |
pk |
Ricotta cheese-nonfat (15oz) |
1 |
|
Egg white, lightly beaten |
12 |
|
Lasagna noodles (cooked) |
2 |
c |
Italian provolone cheese shredded (8 oz) |
|
|
Oregano sprigs-fresh (opt.) |
INSTRUCTIONS
Cook meat in a large saucepan over medium heat until browned, stirring to
crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with
cooking spray; add the onion and garlic, and saut. 5 minutes. Return meat
to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes.
Remove from heat.
Combine remaining 2 tablespoons parsley; cottage cheese, and next 3
ingredients in a bowl; stir well, and set aside.
Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated
with cooking spray. Arrange 4 noodles over tomato mixture; top with half of
the cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup
provolone. Repeat layers ending with noodles. Spread the remaining tomato
mixture over noodles.
Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake for
10 minutes. Let stand for 10 minutes before serving.. Garnish with oregano,
if desired. From: Cooking Light, January/February 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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